Featured Recipe: Paella - Kelham Island - Pale Rider

  • 23 September 2020
  • Moor Market
  • Cooking time: 21


300g paella rice

6 Chicken thighs, boned, skinned and diced

70g Chorizo

300ml Chicken stock

300ml Palerider

2 garlic cloves

1 onion

Olive oil

1 tsp paprika

1 tbsp tomato puree

100g frozen peas

200g cooked peeled frozen prawns

Olive oil

1 tsp saffron threads

1 lemon


  1. Stir saffron strands into the chicken stock and set aside to infuse.
  2. Adding 1 tbsp of olive oil to either a paella pan- or deep-frying pan, heat and then add chorizo. Once chorizo is crisp, after around 3 minutes, remove and drain on kitchen paper.
  3. Add the chicken to the pan and fry for 7-8 minutes or until the chicken is golden brown. Once cooked transfer chicken to a bowl and set to one side.
  4. Add another 1tbsp of oil to the pan then add garlic and onions, cooking until soft and starting to colour. Add paprika, oil and another tbsp of olive, and cook for another couple of minutes. The pan should have crispy, brown bits on the bottom of the pan.
  5. Add rice to the pan, stirring ensuring it is well coated in the oil. Add chicken stock and Palerider, stirring well.
  6. Return chicken to the pan and add chopped tomatoes. Cover and cook for 10 minutes on a medium heat, stirring occasionally.
  7. Scatter prawns and chorizo over the top and cook for a further five minutes or until the rice has fully absorbed the liquid.
  8. Remove the pan from heat and leave to rest for 5 minutes whilst covered. Stir thoroughly before serving and season to taste.

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